Friday, November 23, 2012

My bride is a wonderful cook, but she doesn't like to cook unless she has to. Therefore, I get to do most of the cooking - which I enjoy doing. As the old adage goes, "there is always an exception to the rule" is true when it comes to Thanksgiving dinner. This is when my bride comes alive in the kitchen and really enjoys being in the kitchen preparing meals.

My assignment is always the same. I am to make HER favorite Thanksgiving side item - Sweet Potato Casserole. (I think this dish was one of the reasons she agreed to marry me.) It's not hard, but it sure makes her tastebuds happy.

Tuesday, November 20, 2012

I despised Brussels sprouts as a child. Just the sight of those boiled green blobs on my plate would instantly prompt my gag reflex into hyper-drive. (even if it was on the same plate with a hot dog and french fries!)

Today's sprouts MUST be different. It must have been some metabolic change in plant itself. The only reason I have to verify this is that... well.... Brussels are now one of my favorite vegetables! How could that have happened without Devine intervention?? It may simply be that instead of boiling the good Lord's little green veggie to the point of mushiness, we have learned to cook them healthier and tastier.

Living in South Carolina, we do not get to experience bone-chilling cold all winter like other states - for that alone, I am thankful. However, we do have our frosty, cold mornings on occasion and it so wonderful to awaken to the aroma of a hot breakfast permeating the chill in the air.

This slow cooker breakfast fills the house with the smell of cinnamon, allspice, and pumpkin. When you mix that with the magnificent life-giving aroma of the automatic coffeemaker you get a little glimpse of heaven I do believe.

This is a simple recipe, concocted by yours truly, was designed for my bride. She is an avid oatmeal lover. I am a stone-ground grits man by choice, but I partake of the oat if it is flavored and sweetened to my liking. (For example, I do like the Quaker Instant Oatmeal with Maple & Brown Sugar) So... She loves oatmeal. I love her. We both love pumpkin. I should be able to figure something out, right?

This is what I came up with:

Ingredients:

2 cups water

2 cups milk

¾ canned pumpkin (not pumpkin pie filling)

½ cup Splenda

1 Tbsp. Cinnamon

1 tsp. Allspice

1 ½ cups Steel Cut Oats

2 Tbsp. Honey

(Option- ¾ cup chopped pecans) I didn’t do it for this
batch, but I will next time for just a little protein.

I know, many of you non-Irish southerners are asking right now, "What are Steel Cut Oats?" In Ireland this is what is used to make porridge. It is a little nuttier than instant or rolled and takes longer to cook.

So once you gather all your ingredients, this is what you need to do before you go to bed.

Prepare your crockpot (coat with cooking spray or use a
crockpot liner)

Add all ingredients to the crockpot and mix well.

Cook on low for 4 hours. (Make sure you have a crock that allows you to set the time to start, or one that switches over to warm to hold it for you. Unless of course you only plan on sleeping for 4 hours.)

Thursday, November 15, 2012

This is a recipe from SkinnyTaste with only a few modifications from the original recipe. I did lighten it up some, without taking away any flavor. This is a wonderful tasting meal with a side of green beans or salad.

I don't want to mislead anyone, it is not a "quick-fix" meal, but it is worth the time it takes to prepare.